ANNATTO OIL (about ¾ cup)
“Common in Latin American cooking, this orange oil infuses dishes with instant depth and quite often with their signature golden color.” It is used with arroz con pollo and other yellow rice and potato dishes. See Ecuadorian locro de papas for use in a recipe.
2 tablespoons annatto (achiote) seeds
¾ cup olive oil
- Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil is bright red-orange and begins to simmer, about 2 minutes. Remove from heat and let stand 10 minutes.
- Strain annatto oil through a fine-mesh sieve into a bowl, discarding seeds. (Annatto oil keeps, covered and chilled, indefinitely.)
ANNATTO SEEDS (ACHIOTE)
from Gourmet Magazine, September, 2007